Food & Cooking Recipes Dessert & Treats Recipes White Chocolate Sherbet 4.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 24, 2011 Print Rate It Share Share Tweet Pin Email Yield: 1 quart Pastry chef Gale Gand shares this recipe for white chocolate sherbet from her cookbook "Chocolate and Vanilla." Ingredients 1 ½ cups whole milk 1 vanilla bean, halved lengthwise, or 1 tablespoon vanilla-bean paste 1 tablespoon sugar 8 ounces white chocolate, chopped Strawberry Mash, for serving (optional) Directions Prepare a large ice-water bath; set aside. In a medium saucepan, bring milk, 2/3 cup water, vanilla bean, and sugar almost to a boil. Remove from heat and whisk in white chocolate until melted. Strain through a fine-mesh sieve into a medium bowl set over the ice-water bath. Stir occasionally until mixture has chilled, about 10 minutes. Pour mixture into the bowl of an ice cream maker and freeze sherbet according to the manufacturer's instructions. Transfer to a covered container and freeze at least 2 hours and up to 3 days. Let sherbet soften slightly at room temperature for 10 minutes before serving if it seems too hard. Serve topped with strawberry mash, if desired. Rate it Print